Don’t Be Afraid To Thai 🍤🥥🥢It!
This recipe is for anyone (like me) who doesn’t always have a ton of specialty ingredients at the ready, just sitting in your kitchen. This is a flavor bonanza of a recipe that you can put together pretty quickly. Forget about jumping in the car and picking up “to-go” or “drag-ins”. You can make this yourself in no time and really wow the crowd. Make it a Stay-Cation night and enjoy Thai Grilled Shrimp with Coconut Sticky Rice.
This recipe includes options for ingredients, so you can make it with what you already have on hand or what can be easily found at your local grocery store.
Thai Grilled Shrimp with Coconut Sticky Rice is a welcomed departure from the usual cooking grind. You’ll have fun with these bright flavors that work so well together. This recipe is a total flavor 💣 bomb! Why not drop it on someone you like to hang with tonight? The spicy, grilled shrimp contrast perfectly served with the creamy and only slightly sweet 🥥 coconut rice.
Are You A 🌍 World Traveler?
If you’re like me and don’t get around the world the way you wish you could, why not have fun making food from places you’d like to travel to. I loved watching Parts Unknown and No Reservations with Anthony Bourdain. I loved to see the world the way he showed it. He left some pretty big shoes to be filled, if anyone can come close. Anthony especially loved Asia and all the local street foods. My bucket list would have absolutely been a dinner somewhere amazing with Anthony Bourdain…..even if it was my own kitchen, and we made Thai Grilled Shrimp with Coconut Sticky Rice!
Prep the Thai Grilled Shrimp Early In The Day
Place 1 cup of rice into a bowl and cover with 1 can of coconut milk and equal parts of water. Let the rice soak covered, in the refrigerator for at least 8 hours. I used Jasmine rice because that’s what I had on hand for this recipe, but if you have short Asian short grain rice, even better. This will work with jasmine rice.
Soak wooden skewers in water.
One Hour Before Dinner
Clean the shrimp and remove the tail. I used 21-25 count, which is extra large. The count is the number of shrimp per pound, so the less shrimp per pound, the b You can use any size shrimp you like best, but they shouldn’t be too small as they cook very fast on the grill. Set the shrimp back into the refrigerator, covered.
Into a small bowl, add all the marinade ingredients. Finely mince 5 cloves of garlic, zest and juice of three limes, 1 tablespoon of fish sauce, or if you don’t have fish sauce, you can substitute worcestershire sauce. Finely grate or chop 1 inch of fresh peeled ginger, about 1 tablespoon. Add 1 tablespoon of soy sauce, 3 tablespoons of minced cilantro and 1 tablespoon honey or coconut sugar or even granulated sugar, mix well.
What’s Your Heat Index? Try These Options For Thai Grilled Shrimp
If you’re into really spicy Thai food and want to take this to the next level of heat, here are a few options: 1) Add Sriracha. It’s got a nice heat and full of other delicious flavors that work really well in this recipe. 2) Add Sambal Olek, a variety of peppers made into a paste or sauce with lots of other delicious flavors. It’s very close to Sriracha in flavor and popular in a lot of Asian cooking. 3) Add fresh peppers, such as jalapeno or Serrano peppers to taste. If you don’t like the heat, leave it out. It will still be delicious!
Add the marinade to the shrimp and toss to coat. Cover and refrigerate for 30 minutes. After 30 minutes, skewer shrimp for the grill.
Pour the remaining marinade into a small sauce pan and heat to boiling. This will remove any of the bacteria from the marinade and make it safe for further cooking. You will use the cooked marinade to brush onto the shrimp while it’s grilling.
Meanwhile, Back To The Coconut Rice
Remove the rice from the refrigerator and drain it into a metal strainer. Place the metal strainer with the rice on top of a sauce pan with boiling water. Let the rice steam, covered for about 20 minutes, until it is tender.
Meanwhile, add the second can of coconut milk to a sauce pan with 1 tablespoon sugar or coconut sugar and 1 teaspoon salt. Let the mixture come to a boil, then turn off the heat, and pour into a medium sized bowl.
Remove the rice from the strainer and add it to the coconut milk. Let the rice sit in the milk until all the liquid is absorbed, about 20 minutes.
GRILL IT
Heat your grill or grill pan on high. Cook shrimp on high heat, 1-2 minutes maximum. Brush with the marinade when turning.
Grill Shrimp 1-2 minutes per side on preheated grill
Serve over the coconut rice with a little chopped fresh cilantro and some chopped scallions.
Grilled Thai Shrimp on Coconut Sticky Rice
Asian Grilled Shrimp Skewers with Coconut Sticky Rice
Ingredients
For the Shrimp
- 1 lb large shrimp, cleaned, peeled and deveined (16-20 or 21-25 count)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce or substitute worcestershire sauce
- 1tablespoon fresh ginger, finely chopped or grated
- 5 cloves of garlic, finely minced
- 3 tablespoons freshly chopped cilantro, plus extra for garnish
- 1 tablespoon coconut sugar, granulated sugar or honey
- 1 teaspoon sriracha sauce, sambal Olek or finely chopped Serrano pepper, to taste
For the Coconut Sticky Rice
- 1 cup jasmine rice
- 2 cans coconut milk (lite or regular)
- 1 teaspoon salt
- 1 tablespoon coconut sugar or granulated sugar
Optional for garnish chopped cilantro and chopped scallions
Instructions
For the Coconut Sticky Rice
- Place 1 cup of rice into a bowl and cover with 1 can of coconut milk and equal parts of water. Let the rice soak covered, in the refrigerator for at least 8 hours.
- Remove the rice from the refrigerator and drain it into a metal strainer. Place the metal strainer with the rice on top of a sauce pan with boiling water. Let the rice steam, covered for about 20 minutes, until it is tender.
- Meanwhile, add the second can of coconut milk to a sauce pan with 1 tablespoon sugar or coconut sugar and 1 teaspoon salt. Let the mixture come to a boil, then turn off the heat, and pour into a medium sized bowl.
- Remove the steamed rice from the strainer and add it to the bowl of coconut milk. Let the rice sit in the milk until all the liquid is absorbed, about 20 minutes.
For the Grilled Shrimp
- Soak wooden skewers in water.
- Clean the shrimp and remove the tails. The count is the number of shrimp per pound. Set the shrimp back into the refrigerator, covered.
- Into a small bowl, add all the marinade ingredients. Finely mince 5 cloves of garlic, zest and juice of three limes, 1 tablespoon of fish sauce, or if you don't have fish sauce, you can substitute worschestechire sauce. Add 1 tablespoon of soy sauce, 3 tablespoons of minced cilantro, 1 tablespoon grated or chopped ginger and 1 tablespoon honey or coconut sugar or even granulated sugar. Mix well.
- Add the marinade to the shrimp and toss to coat. Cover and refrigerate for 30 minutes. After 30 minutes, skewer shrimp for the grill. Pour the remaining marinade into a small sauce pan and heat to boiling. This will remove any of the bacteria from the marinade and make it safe for further cooking.
- Heat your grill or grill pan on high. Cook shrimp on high heat, 1-2 minutes maximum. Brush with shrimp with the cooked marinade when turning.
- Serve over the coconut rice with a little fresh cilantro and some chopped scallions.
Karen Harris https://www.bittersaltysoursweet.com
